Design And Application In Food Industry Of Mechanical Vapor Recompression System,
2016
College of Life Science and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, Jiangsu 211816, China
Design And Application In Food Industry Of Mechanical Vapor Recompression System, Li Wei, Zhu Manli, Hong Housheng
Food and Machinery
From the point of view of thermodynamics, the mechanical vapor recompression (MVR) system was analyzed, and the mathematical model of evaporator, steam compressor and pre-heater was built. The application of MVR technology in food industry was reviewed from the domestic and foreign research progress of the technology.
Food Safety Education In America And Its Enlightenment To China,
2016
Faculty of Clinical Medicine, Fujian Medical University, Fuzhou, Fujian 350108, China
Food Safety Education In America And Its Enlightenment To China, Cao Xu
Food and Machinery
Food safety education in America implements universal education, which not only has a perfect legal basis, but also has multiple supporting systems for protection. According to the different subjects, it implements stratified education and its administration responsibility is clear, which has a strong characteristic of vocational education. Food safety education in the United States has the characteristics of flexible education, wide range of education and strong pertinence. Due to the lack of clear legal basis, Chinese food safety education has such problems as responsibility boundary ambiguity. In the temporary implementation, food safety education system is not enough, which results to …
Approaches To Construction Of Food Safety Education Mechanism,
2016
Chongqing College of Humanities Science Technology, Chongqing 401524, China
Approaches To Construction Of Food Safety Education Mechanism, Zhu Yu
Food and Machinery
In recent years, food safety incidents happened frequently, and food safety issues have become the focus of the whole society. By focusing on the education of food safety, to carry out a series of publicity about food safety would cultivate consciousness of food safety and social responsibility in public. This may relieve or even avoid food safety malignant events in some degree. We suggested strongly constructing the food safety education mechanism in our country as follows. The government should dominate the food safety education system in accordance with the law, and the public participation help to promote enterprise self-discipline. Moreover, …
Problems And Solution Of English Translation In Export Food Packaging,
2016
The Foreign Language Department, Xinxiang Medical University, Xinxiang, Henan 453003, China
Problems And Solution Of English Translation In Export Food Packaging, Rong Pengtao
Food and Machinery
Because of the lack of effective management about English translation in export food packaging, a series of problems began to emerge in its actual use, which seriously impact on the image of the corresponding food market, and has a negative effect on its competitiveness in the international market. These problems mainly include mechanical literal translation, serious grammatical errors, the neglect of cultural connotation, and the abuse of phonetic letters and other aspects. After careful analysis, it can be found that the reasons include direct use of translation software, translators without high quality, neglect of consumer culture, and the lack of …
Effects Of High Moisture Protein Extrusion Process Parameters On The Influence Of System Parameters And Its Physical Characteristics,
2016
Food Processing Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, Heilongjiang 150086, China
Effects Of High Moisture Protein Extrusion Process Parameters On The Influence Of System Parameters And Its Physical Characteristics, Gao Yang, Lu Shuwen, Ren Chuanying, Hong Bin, Li Jialei, Wang Kunlun, Xie Tiemin
Food and Machinery
The influence of different extrusion conditions for texturized vegetable protein on the extrusion parameters, texture characteristics and color characteristics was studied. The results showed that the composition and moisture content of the material on the extrusion parameters was significantly. Higher soy protein isolate content resulted in higher die pressure, die temperature, specific mechanical energy. Higher moisture content of the material resulted in lower die pressure, die temperature, specific mechanical energy. The effect of the composition and moisture content of the material on the texture characteristics was significantly. The effect of the composi-tion and moisture content of the material on the …
Applications Of Indica Rice Starch-Based Fat Substitute In Low-Fat Emulsified Sausages,
2016
Collage of Chemical Engineering, Xiangtan University, Xiangtan, Hunan 411105, China
Applications Of Indica Rice Starch-Based Fat Substitute In Low-Fat Emulsified Sausages, Qiao Lijuan, Liu Zhongyi, Xia Qiu, Ou Xiaoyu, Wang Dang, Wu Hai
Food and Machinery
Indica rice starch was hydrolyzed to prepare fat substitute by high temperature α-amylase. The product was used as pork backfat replacers in low-fat emulsified sausages. The effect of mass ratio of fat substitute and water, degree of substitution and DE (dextrose equivalent) of starch-based fat substitutes on low-fat emulsified sausages has been investigated by single factor test. The applicability of fat substitute in low-fat emulsified sausages was investigated by comparing the cooking loss, pressing loss, thermal stability, deformation force, carrying power, chromatic aberration and sensory evaluation of low-fat emulsified sausages. The results showed that the physicochemical property and sensory quality …
Study On Method Of Apple Grading Based On Hidden Markov Model,
2016
School of Mechatronics & Vehicle Engineering, East China Jiaotong University, Nanchang， Jiangxi 330013, China
Study On Method Of Apple Grading Based On Hidden Markov Model, Xie Fengyun, Zhou Jianmin, Jiang Weiwen, Zhang Huihui, Tang Hongbing
Food and Machinery
In order to adapt to the request of apple grading technology, a classification method for apple grading was proposed based on hidden Markov model (HMM). Three different colors and shapes of apples were studied. The hexagonal pyramid model (HSV) was extracted as the color features of the apple, and the Hu invariant moment was extracted as shape features of the apple. These features of the apple were coded by Lloyd algorithm, which was used as the inputting of HMM. According to the HMM pattern recognition method, the different colors and shapes of apples were identified and classified, and then the …
Effects On Impact Acoustics Characteristics Of Pistachio By Multiple Factors,
2016
School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Effects On Impact Acoustics Characteristics Of Pistachio By Multiple Factors, Zhong Chenyu, Feng Tao, Wang Tao, Zang Fuyao
Food and Machinery
An experimental pistachio sorting device based on impact acoustic of pistachio was designed in the study. Judged by the integrated logarithmic decrement difference, the impact acoustic characteristics of pistachio caused by different microphone position, different falling height of pistachios and different tilt angle of collision block was compared and analyzed. The research shows that the result could achieve better sorting reliability under two conditions. First, when the angle between the microphone and the impact surface is 45° with the distance between the microphone and the impact point is about 10 cm; Second, when the pistachios falling height is between 70 …
Principal Component Analysis Of Volatile Compounds In Chicken Soup Based On The Gender Of Broiler,
2016
College of Food Science, Southwest University, Chongqing 400715, China
Principal Component Analysis Of Volatile Compounds In Chicken Soup Based On The Gender Of Broiler, Zhang Yan, Xia Yangyi, He Cui, Zhou Tao
Food and Machinery
The volatile compounds of traditional chicken soup based on the gender of broiler were identified using solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME—GC—MS) and were further quantified based on internal standard analysis, and the main flavor components were analyzed by principal component analysis, respectively. Results showed that: 78 kinds of volatile compounds were detected in chicken soup . 76 and 67 volatile compounds were detected from hen broth and rooster broth, and were 1 369.84 μg/100 mL and 1 029.61 μg/100 mL, respectively. The main volatile flavor compounds in both chicken soup were aldehydes, ketones, alcohols, hydrocarbons, acids …
Rapid Detection Of Adulterated Milk By Low-Field Nuclear Magnetic Resonance Combined With Chemometric Method,
2016
School of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, China
Rapid Detection Of Adulterated Milk By Low-Field Nuclear Magnetic Resonance Combined With Chemometric Method, Chen Yabin, Liu Meihong, Wang Songlei, Wu Longguo, He Xiaoguang, He Jianguo
Food and Machinery
Low field nuclear magnetic resonance (NMR) technique was used in this study to detect adulterated milk (mixed with water, salt, urea and sucrose) and pure milk, combining with principal component analysis method (PCA), partial least squares discriminant analysis (PLS-DA) and linear discriminant analysis (LDA)The results showed that adulterated milks showed a certain regularity distribution with adulterant proportion in the PCA score plot, and was easy to identify. PLS-DA and LDA were used to establish the discriminant models for all adulterated milks. The accuracy discrimination rates using these two methods to detect milk adulterated with water and urea both were 100%, …
Isolation And Identification Of Lactic Acid Bacteria Producing Γ-Aminobutyric Acid And Optimization Of Fermentation Conditions,
2016
College of Food Sichuan Agriculture University, Yaan, Sichuan 625014, China
Isolation And Identification Of Lactic Acid Bacteria Producing Γ-Aminobutyric Acid And Optimization Of Fermentation Conditions, Wang Xingjie, Wei Chao, Liao Guangmin, Lei Chengyan, Li Shuang, Hu Lu, Liu Shuliang
Food and Machinery
A high γ-aminobutyric acid (GABA) production strain lactobacillus (w1-9), which being isolated from Sichuan pickle has been identified as Lactobacillus plantarum in terms of morphology, physiological and biochemical characteristics and 16S rDNA sequence analysis. This strain can produce 2.18 g/L GABA within 3 days in the MRS medium that contain 10 g/L glutamate (Glu). The result of the optimization showed that using cucumber juice as medium, with initial pH 5.5, the monosodium glutamate (MSG) inputs is 12 g/L, and the lactobacillus input is 1.2%. Under the condition, the GABA production can reach to 7.62 g/L.
Determination Of Amino Acids In Spray-Dried Milk By Uplc,
2016
College of Tea and Food Technology of Anhui Agricultural University, Hefei, Anhui 230036, China
Determination Of Amino Acids In Spray-Dried Milk By Uplc, Qian Yu, Wang Huichao, Wu Linhao, Xue Xiuheng
Food and Machinery
Established an UPLC method in determination the amino acids of dairy products, and detected the amino acid content of dairy products processed in different temperature, to identify the spray dried milk through the changes of amino acids contents and composition. The results showed that the calibration curve was linear in the range of 0.003 7～0.052 2 mg/mL of amino acids, the average recovery range of amino acid was from 97.45%～105.65%. It has the advantage of simple, rapid and accuracy in the determination amino acids. With the spray temperature changing, the content of amino acids were different. And the change of …
Structure Design And Motion Simulation Of Shellfish Precooked Processing Equipment,
2016
Dalian Polytechnic University, Dalian, Liaoning 116034, China; Liaoning Seafood Processing Technology and Equipment Key Lab, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian, Liaoning 116034, China
Structure Design And Motion Simulation Of Shellfish Precooked Processing Equipment, Zhang Xindan, Wang Huihui, Lu Jinshi, Wang Xuejun, Tao Xueheng
Food and Machinery
A new type of shellfish precooked processing equipment is designed. Horizontal slider mechanism, elevating device and precooked device structure are conducted . The corresponding three-dimensional solid model is constructed by use of the CATIA software and the simulation of the device is completed by it. Shellfish precooked equipment can realize the automation of shellfish products, which can reduce human consumption, improve work efficiency and achieve the original purpose of the design.
Design And Simulation Analysis Of The Hopper Mechanical Vibration Device For Small Jujube Kernel Removing Machine,
2016
Technology School of Anhui Agricultural University, Hefei, Anhui 230036, China
Design And Simulation Analysis Of The Hopper Mechanical Vibration Device For Small Jujube Kernel Removing Machine, Shi Mingming, Zhou Jie, Jin Yao, Kong Xiaoling
Food and Machinery
In order to improve the feeding rate of jujube, make jujubes fall into the cups and reduce the rate of the empty cup, the structure of hopper was designed, and the linear reciprocating mechanical vibration device was adopted in the hopper. The virtual simulation analysis of the vibration device was carried out with Adams software. The result shows that the optimum operating speed range of the vibration device is 250～350 r/min and 400～425 r/min, and the feeding efficiency of jujubes is the highest at this time. Finally through the test, the results and the simulation analysis are basically consistent.
Design And Test Of Walnut Cracking Machine With Self-Grading Extrusion,
2016
College of Mechanic and Electrical, Tarim University, Alar, Xinjiang 843300, China; The Key Laboratory of Modern Agriculture Engineering of Colleges & Universities under the Department of Education of Xinjiang Uygur Autonomous Region, Alar, Xinjiang 84330
Design And Test Of Walnut Cracking Machine With Self-Grading Extrusion, Shen Liuyang, Zhang Hong, Tang Yurong, Li Yong, Liu Yang, Li Wen
Food and Machinery
A kind of walnut cracking machine with self-grading extrusion which combined the walnut grading with cracking shell was designed and developed, which integrated the two working procedures of walnut grading and cracking shell. This machine mainly consisted of variable-frequency motor, frame, adjusting plate, grading device, cracking shell device, gap adjusting device and so on, and the cracking shell gap and the motor speed could be adjusted. The machine had the characteristics of compact structure, easily to be operated and so on. The Wen-185 walnut was selected as the test object, and the cracking shell tests of prototype were carried out. …
Design And Research On Control Node In Sucrose Crystallization Process,
2016
Guangxi Vocational & Technical College, Nanning, Guangxi 530226, China
Design And Research On Control Node In Sucrose Crystallization Process, Pan Zekai
Food and Machinery
Based on microwave technology, a safe, energy-saving and intelligent system is designed to perform online detection and control for sugar crystallization. This online detection and control system, with embedded operating system, is equipped with an embedded microprocessor and ZigBee wireless sensor networks. With the benefit of this system, automatic production machinery of sucrose can work reliably in workshops which are in bad working condition. Furthermore, in sucrose crystallization process, real-time online detection and control for parameters like supersaturation can also be improved. Automation of sugar boiling becomes feasible and quality of refined sugar will be raised to a higher level …
Effect Of Different Packaging Materials On Storage Quality Of Wuyi Rougui At Room Temperature,
2016
Tea and Food Science College of Wuyi University, Wuyishan, Fujian 354300, China; Collaborative Innovation Center of Chinese Oolong Tea Industry, Wuyishan, Fujian 354300, China
Effect Of Different Packaging Materials On Storage Quality Of Wuyi Rougui At Room Temperature, Huang Yan, Chen Yanzhu, Chen Rongbing, Zhang Jianming
Food and Machinery
Wuyi Rougui, packing by tin can, pot, aluminum foil bag, and kraft paper bag respectively, storing at room temperature for one year, were use to analyze storage quality the effect of the four different kinds of packages, valued by sensory evaluation and physical-chemical testing with sampling every three months. The results showed that within four kinds of packaging material in this test, the tin-storage was the best for Rougui, and its initial quality could be kept well. Both the aroma and taste maintained almost the same as one year before. The pot- and aluminium foil-bag were worse for storage of …
Research On Biological Activity Of Anthocyanins In Wild Blueberry,
2016
College of Food science & Technology, Shanghai Ocean University, Marine bio-pharmaceutical Department, Shanghai 201306, China
Research On Biological Activity Of Anthocyanins In Wild Blueberry, Jing Zhixing, Lv Liuzhuang, Xu Jianfeng, Wang Wenhan, Fan Hua
Food and Machinery
Anthocyanins was extracted from wild blueberry. The evaluations were made on activities of antioxidant in vitro with superoxide anion and hydrogen peroxide radical scavenging, mice in vivo anti-inflammatory with mice swollen foot swollen ear inflammatory model and anti-tumor activity in vitro by AlamarBlue method after purified by XAD-7 macroporous resin. Results: the anthocyanins of Chinese wild blueberry have obvious antioxidant capacity, and have a positive correlation between the concentration; in concentration of 800 μg/mL, the superoxide anion scavenging rate was 86.86%, and at a concentration of 100 μg/mL, the hydrogen peroxide scavenging rate come to 73.93%; in addition, the anthocyanins …
Study On Microwave-Assisted Extraction And Antioxidant Activity Of Polysaccharides From Walnut Husks,
2016
Key Laboratory of Conservation Southwest Mountain College of Forestry and Utilization of Forest Resources, Southwest Forestry University, Kunming, Yunnan 650224, China; Key Laboratory of Forest Disaster Warning and Control in Yunnan Province, Southwest Fo
Study On Microwave-Assisted Extraction And Antioxidant Activity Of Polysaccharides From Walnut Husks, Zhang Xuechun, Tian Zhiyu, Wang Zhenxing, Kan Huan, Pu Chengwei, Liu Hua
Food and Machinery
The response surface methodology was used to optimize microwave-assisted extraction process of polysaccharides from walnut husks. Compared with the ascorbic acid, the preliminary antioxidant activities of the polysaccharides was evaluated by investigated the ·OH, DPPH·, ABTS+· free radical scavenging capacity and total antioxidant capacity. The results showed that the optimal conditions were water-feed ratio 25∶1(mL/g), microwave power 750 W, extraction time 8.5 min, extract 2 times. Under these conditions, the yield of polysaccharides was 10.17%. The results of anti-oxidation experiment showed that the walnut husks polysaccharides had some scavenging effects, but not as good as ascorbic acid. The …
Optimization On Microwave-Assisted Extraction Of Polysaccharides From Enteromorpha Intestinals,
2016
Guangxi Colleges and Universities Key Laboratory of Food Safety and Detection, Guilin, Guangxi 541004, China; College of Chemistry and Bioengineering, Guilin University of Technology, Guilin, Guangxi 541004, China
Optimization On Microwave-Assisted Extraction Of Polysaccharides From Enteromorpha Intestinals, Liu Yufeng, Jia Shuying, Hao Zaibin, Li Yanwei, Li Xia
Food and Machinery
In order to optimize the conditions of microwave assisted extraction of polysaccharides from Enteromorpha intestinals, the effect of 5 factors including microwave power, including the extraction duration, temperature, times of extraction and solid/liquid ratio on the extraction yield, which was investigated by the single factors in experiment. The extraction conditions were further optimized by the response surface methodology with the Design-Expert 8.0.5 software. The results showed that their effects were in the order of temperature > microwave power > times of extraction > extraction duration. The optimal extraction conditions of microwave assisted extraction of polysaccharides from E. intestinals were determined as followed: microwave …
